Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness-Reference-Cited by-同舟云学术

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Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

Published:2020-03 Issue: Volume:100 Page:105438
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Hui-zhi,Zhang Min,Bhandari Bhesh,Yang Chao-hui

Funder

National Key R&D Program of China

China Postdoctoral Science Foundation

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Monitoring of headspace total volatile basic nitrogen from selected fish species using reflectance spectroscopic measurements of pH sensitive films;Byrne;Analyst,2002

2. Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry;Chan;European Food Research and Technology,2006

3. Development of a novel colorimetric food package label for monitoring lean pork freshness;Chen;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

4. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato;Choi;Food Chemistry,2017

5. Curcumin--from molecule to biological function;Esatbeyoglu;Angewandte Chemie International Edition,2012

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